|Nutritional Guidelines (per serving)|
|Servings: 8 to 10 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 41g||52%|
|Saturated Fat 14g||72%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 4g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This gooey chocolate pudding cake is a snap to mix and cook in the slow cooker. Top it off with whipped cream or serve it warm with a scoop of ice cream and some extra fudge sauce.
For a larger slow cooker, use a casserole dish or souffle dish that will fit in the crock. Just cover bake the cake in the slow cooker as directed.
- 1 package chocolate cake mix (2-layer size)
- 8 ounces sour cream
- 1 package instant chocolate pudding (6-ounce)
- 1 cup semisweet chocolate chips
- 3/4 cup vegetable oil*
- 4 large eggs
- 1 cup water
Grease the crockpot interior or spray with non-stick spray.
Mix all ingredients together in a bowl until well blended; transfer to the slow cooker.
Cover and cook on LOW for 6 to 8 hours. Do not lift the lid.
Serve warm with ice cream.
Tip: Try this with low-fat cake mix and sour cream. It is VERY rich, so be sure to have some ice cream in the house. A little goes a long way. Keeps in fridge for a while. Just heat and serve."
*Use a neutral flavored oil in the cake, such as canola, safflower, or corn oil.